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These spritz cookies with walnuts taste heavenly nutty, delicate, and moist. You can also make them with hazelnuts, almonds, and other nuts. Shaped like flowers and decorated with chocolate, they are also an eye-catcher on the cookie plate. You can find a detailed recipe for the spritz cookies with nuts with the exact quantities and step-by-step instructions below.
Spritz cookies with nuts of your choice
I made the spritz cookies with walnuts, just like the gata, the nut rogali, and the nut ghriba. But you can also make them with other nuts. Experiment to your heart’s content.
For example, ground hazelnuts are ideal, just like for the Absheron cake or the hazelnut macaroons. You can also use almonds.
With lemon and sweetened condensed milk
I refined the spritz cookies with fresh lemon zest. It gives them an aromatic citrus note. Instead, you can use zest from an organic orange, as for the vegan spritz cookies.
In addition, the dough for the spritz cookies is prepared with sweetened condensed milk. It ensures a soft and moist consistency.
Piping bag or meat grinder
I placed the cookies using a piping bag and a round hole nozzle. I piped the mounds in such a way that they formed flowers.
Instead, you can use an open star nozzle or another nozzle and pipe cookies in any shape you like. Do not use a piping nozzle with openings that are too narrow. If the nuts are not ground finely enough, as was the case with my walnuts, the dough will hardly pass through such holes.
Optionally, you can make the cookies with a meat grinder and a special attachment. In this case, you may need to make the dough a little firmer by adding more flour and refrigerating it beforehand.
These nut spritz cookies are
- nutty,
- delicate,
- crumbly,
- moist,
- soft,
- fresh,
- moderately sweet,
- very tasty,
- with walnuts – also possible with hazelnuts and other nuts,
- with lemon zest,
- with chocolate,
- easy and quick to make,
- a cute eye-catcher on the cookie plate,
- ideal for the Advent season, alongside the coconut macaroons, the Christmas wreath cookies, and the crumb cookies with caramel filling.
How to make spritz cookies with nuts: tips and tricks
- Instead of walnuts, you can use other nuts, such as ground hazelnuts or almonds.
- You can adjust the amount of powdered sugar to taste.
- You can replace lemon zest with orange zest, vanilla, or other spices.
- Cornstarch makes the cookies melt in your mouth. For a firmer consistency, you can replace it with the same amount of flour.
- Stir the finished dough briefly until it has a homogeneous consistency and do not stir it for too long, so that the nut spritz cookies taste crumbly and not chewy.
- Instead of a hole nozzle, you can use an open star nozzle and pipe the cookies into any shape you like.
- You can also pipe the cookies using a meat grinder and a special attachment. If you do this, you may need to add a little more flour to make the dough firmer and let the dough cool beforehand.
- Instead of dark chocolate, you can also use milk chocolate or white chocolate for decoration.
Have you made the spritz cookies with nuts according to this recipe? I look forward to seeing your results, your star rating, and your comments below on how they turned out and how they tasted.
Try these cookie recipes too:
- Orange roll cookies – fluffy with fresh orange
- Chocolate vanilla cookies – melt in your mouth
- Coffee bean cookies – with aroma of fresh coffee
Spritz cookies with nuts
Equipment
- piping bag with round hole nozzle
Ingredients
- 130 g butter room warm
- 90 g powdered sugar
- 1 pinch of salt
- 2 eggs
- 50 g sweetened condensed milk
- zest of 1 organic lemon
- approx. 220 g flour
- 100 g ground walnuts
- 20 g cornstarch
for decoration
- approx. 50 g dark chocolate
- approx. 20 g ground walnuts
Instructions
- Beat softened butter, powdered sugar, and salt for about 5 minutes until light, fluffy, and creamy.
- Add eggs one at a time and beat each time until you have a smooth mixture.
- Add sweetened condensed milk and lemon zest and beat again briefly.
- Mix 180 g flour, ground walnuts, and cornstarch.
- Briefly stir the nut flour mixture into the butter mixture.
- Now add as much of the remaining approx. 40 g flour to the dough as needed until you have a very soft dough that can be piped with a little force and retains its shape after piping.
- Transfer the dough to a piping bag with a large round hole nozzle and pipe small mounds in the shape of flowers onto a baking sheet lined with parchment paper.
- Bake the nut spritz cookies in a preheated oven at 356 °F (180 °C) for approx. 12 minutes and leave to cool completely.
Decorating the cookies
- Melt dark chocolate slowly in a hot water bath.
- Transfer the chocolate to a piping bag with a very small hole and pipe it into the center of each cookie.
- Sprinkle ground walnuts over the chocolate and let it dry briefly.
Notes
- Instead of walnuts, you can use other nuts, such as ground hazelnuts or almonds.
- You can adjust the amount of powdered sugar to taste.
- You can replace lemon zest with orange zest, vanilla, or other spices.
- Cornstarch makes the cookies melt in your mouth. For a firmer consistency, you can replace it with the same amount of flour.
- Stir the finished dough briefly until it has a homogeneous consistency and do not stir it for too long, so that the nut spritz cookies taste crumbly and not chewy.
- Instead of a hole nozzle, you can use an open star nozzle and pipe the cookies into any shape you like.
- You can also pipe the cookies using a meat grinder and a special attachment. If you do this, you may need to add a little more flour to make the dough firmer and let the dough cool beforehand.
- Instead of dark chocolate, you can also use milk chocolate or white chocolate for decoration.
- Note the detailed tips and tricks for making the spritz cookies with nuts at the top of this article.
If you are using Pinterest, you can pin the following picture:
